The Cuban version of the classic sandwich filling – cheese and ham plus pickled cucumber, griddled until the cheese melts and starts to ooze… lovely! This recipe is a mouthwatering leftovers idea from our ham, leek and mushroom pie dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Spread 2 slices of bread with the mustard and top each with the half the ham and 2 slices of Emmental cheese. Divide the sliced pickle between the two sandwiches. Top each with another slice of bread and press down well. Brush the top and bottom of the sandwiches with the oil.
Put a griddle pan on the hob over a medium high heat and when hot, toast the sandwiches on each side, pressing down, for about 2–3 minutes on each side, or until the bread is golden and the ham is heated right through.
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Please note that 100g (3 1/2oz) of ham is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.